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    Home » Meat and Game » Charcuterie

    Charcuterie Recipes

    • Corned Venison Heart
    • Peacock Thigh Confit, With Chanterelles and Leeks
    • Peacock Neck Sausage
    • Spruce Ham
    • Duck Liver Mousse or Pate, with Cognac and Apple
    • Classic Pork Headcheese
    • Ramp Leaf Sausage
    • Chicken Heart Confit
    • How to Cook with Caul Fat (Lace Fat)

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    Chef Alan Bergo

    HI, I'm Alan: James Beard Award-winning Chef, Author, Show Host and Forager. I've been writing about cooking wild food here for over a decade. Let me show you why foraging is the most delicious thing you'll ever do.

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